Great British Chefs

Step 1

1 Bring the milk and vanilla to the boil in a saucepan then remove from the heat as soon as it comes to the boil. Keep an eye on the pan as the milk can boil over very quickly!

Step 2

2 Mix the sugar, egg yolks and flours together until thoroughly incorporated.

Step 3

3 Pour a third of the warmed milk over the egg mixture and whisk vigorously until smooth and thoroughly combined

Step 4

4 Pour the egg mixture into the saucepan with the milk and continue to whisk over a medium heat

Step 5

5 Cook until the mixture thickens, being careful not to let it burn on the bottom of the pan. The mixture will go very lumpy – don't worry, this is supposed to happen! Just keep whisking and the mixture will go smooth, thickened and glossy. Cook out for another two minutes, then remove from the heat

Step 6

6 Empty your crème pâtissière into a bowl and close cover with cling film to prevent a skin forming. Allow to cool, then place in the fridge until needed